A fresh, crunchy cucumber salad with a bold Asian-inspired kick. Smashing the cucumbers helps them soak up the vibrant dressing of mint, white wine vinegar, and Banhoek Asian Chilli Oil, creating the perfect balance of cool, tangy, and spicy. Finished with toasted sesame seeds and spring onions, it’s a bright, flavour-packed side that pairs beautifully with grilled meats.
Prep time: 10 minutes
Resting time: 15 minutes
Total time: 25 minutes
Serves: 4–6
Ingredients:
2 large cucumbers, washed
Coarse salt
For the dressing:
1 Tbsp (15ml) sugar
A good grinding of sea salt
4-5 fresh mint leaves
3 Tbsp (45ml) white wine vinegar
1 Tbsp (15ml) Banhoek Chilli Oil (Asian)
2 spring onions, washed & sliced
3 Tbsp (45ml) toasted sesame seeds, to serve
Fresh mint leaves, to serve
Fresh sliced red chilli, to serve (optional)
Method:
1. Smash the cucumbers to lightly split them, using the back handle of a knife. Slice lengthwise and quarter. Roughly chop the cucumber and place in a colander over a bowl. Give 2-3 grinds of sea salt, mix and set aside for 15 minutes to draw out excess water.
2. Rinse the cucumber and pat dry using kitchen paper.
3. For the dressing, in a mortar and pestle, combine the sugar, sea salt, mint leaves, white wine vinegar, and Banhoek Chilli Oil.
4. Use the pestle to grind the mint leaves.
5. Place the cucumber into a bowl and add the dressing, mix well, and spoon onto a serving platter.
6. Scatter with spring onions, toasted sesame seeds, fresh mint leaves, and chilli (optional), and serve with grilled lamb chops.
